KR20150029302A - Korean Rice Cake Flavored with Cudrania Tricuspidata and Making Process Thereof - Google Patents
Korean Rice Cake Flavored with Cudrania Tricuspidata and Making Process Thereof Download PDFInfo
- Publication number
- KR20150029302A KR20150029302A KR20130108295A KR20130108295A KR20150029302A KR 20150029302 A KR20150029302 A KR 20150029302A KR 20130108295 A KR20130108295 A KR 20130108295A KR 20130108295 A KR20130108295 A KR 20130108295A KR 20150029302 A KR20150029302 A KR 20150029302A
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- Prior art keywords
- mugwort
- weight
- glutinous rice
- rice
- cake
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a composition comprising 90 to 95% by weight of glutinous rice; 3 to 7% by weight of coconut liquor; 1 to 3% by weight wormwood; And 0.01 to 2% by weight of an additive, and a process for producing the same.
The present invention provides a rice cake with mugwort using a coconut liquor containing phenolic compounds, flavonoid derivatives and the like, which are natural antioxidative substances, so that an effective ingredient beneficial to the body can be ingested together with rice cakes.
Description
The present invention relates to a mugwort cake containing cugispupon, and more particularly, to a cugwugo mugwugok cake prepared by adding a cugismin liquid to a mugwort cake made of glutinous rice and a process for producing the same.
Mugwacke is rice cake made with glutinous rice flour or rice flour containing mugwort or mugwort extract. Mugwort gepiekki, mugwort dumpling, mugwort copper terminal, mugwort ginger mugwort, and mugwort mugwort.
Mugwort Gappyok dumped rice flour into water and steamed it in steamer. Boil wormwood in boiling water and dip it in cold water. Squeeze it in a cold water, squeeze it in a mortar, mix it with steamed rice cake and pour it out until blue color matches. It is a rice cake with sesame oil. It is a rice cake with sesame oil. It is a boiled rice cake which is mixed with chopped rice, mixed with chopped rice, and boiled and recovered.
In addition, the mugwort copper terminal is made of glutinous rice powder and mixed with blue mugwort finely. It is mixed with rice paddy, and it is boiled and made into a lump, and it is boiled. It is a rice cake which puts back honey and a sweet coriander and buries an antiquary, and it is called a mugwort, and it mixes a young mugwort leaf and sugar in a rice flour and it is a steamed soup without steam.
On the other hand, Cudrania tricuspidata (Carr.) Bureau ex Lavallee) is a deciduous tree belonging to the genus Mulberry.
The root bark, tree vine, bark, and leaves of the cedarwood tree contain a variety of ingredients effective for the human body, and thus the cedarwood tree from its origin can be used as an antihypertensive agent for tuberculosis, tuberculosis, stem, leaf, bark, It is used as medicines such as medicines, antipyretics, dry cough, expectorants, diuretic agents, hemostatic agents, and gustatory agents, and is used for athlete's foot as an antifungal agent and is used for chronic indigestion due to weakness of digestive organs.
It is also known as a medicinal herb because it contains a flavonoid known to have anticancer effects. It has been widely known from ancient times in Dongbok-gyung, Yakseong-ri,
Particularly, the cucurbitan contains phenolic compounds and flavonoid derivatives, which are natural antioxidative substances, and is effective for anti-aging and anti-irritant materials, circulatory diseases and various diseases, and has anti-inflammatory and anti- And natural antioxidants.
The present invention intends to include ingredients beneficial to the body in rice cakes which are readily accessible to the general public, so that they can easily ingest ingredients beneficial to the body while eating rice cakes.
In particular, the present invention aims to provide a cucumber mugwort cake containing ingredients beneficial to the body without deteriorating the texture and taste of the mugwort cake itself.
The present invention
90 to 95% by weight of glutinous rice;
3 to 7% by weight of coconut liquor;
1 to 3% by weight wormwood; And
0.01 to 2% by weight of an additive.
In addition,
A glutinous rice washing step of washing the glutinous rice with water;
A step of mixing 90 to 95% by weight of the waxy rice washed with the mugwort cake on the basis of the total weight of the mugwort cake and 3 to 7% by weight of the waxy rice solution after the glutinous rice washing step is completed;
Boiling the glutinous rice and the coconut liquor mixture, which has been terminated, with steam for 60 to 120 minutes;
Boiling mugwort boiling mugwort 1 to 3% by weight based on the total weight of mugwort cake; And
And a punching step of punching the glutinous rice and mugwort mixed with 0.01 to 2% by weight of additives in terms of the total weight of the mugwort cake obtained through the step of boiling the glutinous rice and the step of boiling mugwort.
The present invention provides a rice cake with mugwort using a coconut liquor containing phenolic compounds, flavonoid derivatives and the like, which are natural antioxidative substances, so that an effective ingredient beneficial to the body can be ingested together with rice cakes.
Hereinafter, the present invention will be described in detail.
In one aspect, the present invention provides a composition comprising 90 to 95% by weight of glutinous rice; 3 to 7% by weight of coconut liquor; 1 to 3% by weight wormwood; And 0.01 to 2% by weight of an additive.
In another aspect, the present invention relates to a glutinous rice cleaning step of washing glutinous rice with water; A step of mixing 90 to 95% by weight of the waxy rice washed with the mugwort cake on the basis of the total weight of the mugwort cake and 3 to 7% by weight of the waxy rice solution after the glutinous rice washing step is completed; Boiling the glutinous rice and the coconut liquor mixture, which has been terminated, with steam for 60 to 120 minutes; Boiling mugwort boiling mugwort 1 to 3% by weight based on the total weight of mugwort cake; And a punching step of mixing the glutinous rice and the mugwort obtained through the step of boiling the glutinous rice and the mugwort with the additive of 0.01 to 2% by weight based on the total weight of the mugwabe, and punching the mixture.
According to the present invention, the mugwort cake, preferably the mugwugo mugwort cake, can be prepared by preparing the rice cakes containing the liquid Cowjimon and the mugwort, so that the components beneficial to the body can be consumed while eating the rice cakes.
Hereinafter, unless otherwise specified for the purpose of easy explanation of the present invention, the term " bamboo shoots " in the present invention refers to all of the bamboo trees, for example, the root bark, wood vine, bark, leaves and / .
The glutinous rice according to the present invention may be any glutinous rice conventionally used in the art for producing rice cakes.
The glutinous rice is preferably prepared in powder form using a roller or the like.
At this time, the glutinous rice produced in the form of powder is previously called to be powdered, and the above-mentioned step may be called by using water, but it is recommended to be called by mixing glutinous rice with liquid.
Herein, when the glutinous rice is prepared as a powder after being called water, it is preferable to separately prepare the rice cake, specifically the cocoa powder, by mixing the coconut liquor with the glutinous rice powder.
The amount of the glutinous rice to be used is not particularly limited, but it is preferably 90 to 95% by weight based on the total weight of the mugwort cake.
The liquid according to the present invention is a liquid obtained from roots, for example, root bark, wood vine, bark, leaf, fruit or a mixture of at least one selected from these.
The cucurbitac solution is preferably in the form of an extract or a concentrated liquid.
Herein, the extract or the concentrated liquid may be any liquid such as a coconut juice extract or a coconut juice concentrate prepared by a commonly used method of producing an extract or a concentrate.
The extract according to the present invention includes extracts obtained by extracting and extracting at least a mixture of at least one selected from root bark, tree bark, tree bark, leaf, fruit or a mixture thereof, at a pressure of at least 2 kgf / cm 2 .
In addition, the concentrate may include, for example, root bark, wood vine, bark, leaf, fruit or a mixture of at least one selected from the above, mixed with water, and then subjected to purification.
The amount of the cowpea solution according to the present invention is not particularly limited, but it is preferably 3 to 7% by weight based on the total weight of the mugwacke cake.
The mugwort according to the present invention is not particularly limited as long as it is mugwort commonly used in the art, and its amount to be used is preferably 1 to 3% by weight based on the whole mugwort cake weight.
Here, the mugwort can be used either as a dumpling or a boiled mugwort. However, the mugwort may be used to soften the mugwort tissue without destroying its own nutrients and active ingredients, and to further maintain the color and aroma of the mugwort. It is possible.
The additive according to the present invention means that it is added in the preparation of mugwort cake in accordance with the taste of the user, and any additive that is conventional in the art having such a purpose may be used.
Preferred additives include red beans, sugar, salt, sesame powder or a mixture of at least one selected from these.
The amount of the additive to be used may be varied according to the user's choice, but is preferably 0.01 to 2% by weight based on the total weight of the mugwort mugwort cake.
The method of manufacturing the mugwort cake according to the present invention having the above-described structure and the specific method for preparing the mugwort mugwort cake is not particularly limited as long as it is a conventional method in the art.
According to the present invention, there is provided a process for preparing cucumber mugwort, comprising the steps of washing glutinous rice with water,
A step of mixing 90 to 95% by weight of the waxy rice washed with the mugwort cake on the basis of the total weight of the mugwort cake and 3 to 7% by weight of the waxy rice solution after the glutinous rice washing step is completed;
Boiling the glutinous rice and the coconut liquor mixture, which has been terminated, with steam for 60 to 120 minutes;
Boiling mugwort boiling mugwort 1 to 3% by weight based on the total weight of mugwort cake; And
And a punching step of mixing the glutinous rice and the mugwort, which are obtained through the step of boiling the glutinous rice and the mugwort, with an additive of 0.01 to 2% by weight based on the total weight of the mugwort rice.
Here, the glutinous rice is preferably made in powder form using a roller or the like.
At this time, the glutinous rice produced in the form of powder can be pulverized by a roller after being called in advance.
The step of boiling mugwort according to the present invention may include a method of boiling mugwort.
The steamed mugwort is steamed using water vapor. The steamed time can be changed according to the user's choice, but is preferably 5 to 20 minutes.
In a specific embodiment, the method of manufacturing cucumber mugwugo according to the present invention may further include a sesame powder spraying step of spraying sesame powder onto the top of the cucumber mugwort after the punching step is completed.
In another specific embodiment, the method for manufacturing the mugwugo mugwort cake according to the present invention may further include a cooling step for cooling the mugwort mugwort cake to a temperature range of -15 to -25 after the punching step is completed.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
[Example 1]
92g of glutinous rice was washed thoroughly with water, and then 5g of cucumber liquid was mixed to obtain glutinous rice.
Then, steam the glutinous rice, which has been completely poured into the rice cake, for about 80 minutes.
Then, the additive consisting of 1.5 g of boiled mugwort, 1 g of salt, and 0.5 g of sugar was placed on steamed glutinous rice containing cucumber mushroom, and then punching was performed to produce cucumber mugwort cake.
[Experiment]
For the sensory evaluation of cucumber mugwort cake prepared according to Example 1, 30 evaluators from 10 to 60 years old were selected to evaluate the degree of cucumber flavor, wormwood flavor, rice cucumber, and overall acceptability.
The results are shown in Table 1.
In Table 1, numeral 1 indicates very bad, and 10 indicates very good.
Age group
I like the taste
Scent of wormwood
Kosi
Overall likelihood
Teenagers (4 people)
8.1
7.6
8.2
7.6
20s (5 people)
8.4
7.5
7.8
30s (6 people)
8.2
7.6
8.3
7.9
40s (6 people)
8.3
7.4
8.2
8.3
50 people (5 people)
8.3
7.3
8.1
8.4
60s (4 people)
8.0
7.2
7.8
8.2
As shown in the above Table 1, not only can the croaker taste produced by the above embodiments be felt properly at all ages, but also the mouzouk can be felt and the chewiness can be felt when chewing the rice cake.
In addition, it was confirmed that overall acceptance score of 8.0 or higher was better for the evaluators of the 40s or older who liked the matsugok, and the overall acceptability was also excellent.
As described above, those skilled in the art will understand that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the embodiments described above are all illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention.
Claims (9)
3 to 7% by weight of coconut liquor;
1 to 3% by weight wormwood; And
And 0.01 to 2% by weight of an additive.
Wherein the cobweb solution contains a liquid obtained from a root bark, a wood vine, a bark, a leaf, a fruit or a mixture of at least one selected from the above.
The cucumber mushroom liquid is in the form of an extract or a concentrated liquid.
Wherein the extract comprises an extract obtained by pressing at least 2 kgf / cm 2 of at least one selected from the root bark, wood vine, bark, leaf, fruit or mixture thereof.
Wherein the concentrate comprises at least one selected from the group consisting of root bark, tree vetch, tree bark, leaf, fruit or a mixture thereof with water, followed by cutting and refining.
Wherein the additive comprises red bean, sugar, salt, sesame powder, or a mixture of at least one selected from these.
A step of mixing 90 to 95% by weight of the waxy rice washed with the mugwort cake on the basis of the total weight of the mugwort cake and 3 to 7% by weight of the waxy rice solution after the glutinous rice washing step is completed;
Boiling the glutinous rice and the coconut liquor mixture, which has been terminated, with steam for 60 to 120 minutes;
Boiling mugwort boiling mugwort 1 to 3% by weight based on the total weight of mugwort cake; And
And a punching step of mixing the glutinous rice and the mugwort, which are obtained through the step of boiling the glutinous rice and the mugwort, with an additive in an amount of 0.01 to 2% by weight based on the total weight of the mugwort rice.
Further comprising the step of spraying sesame powder to spray sesame powder onto the top of the mugwugo mugwort cake after the punching step is completed.
And cooling the mugwort mugwort cake to a temperature range of -15 to -25 after the punching step is completed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130108295A KR20150029302A (en) | 2013-09-10 | 2013-09-10 | Korean Rice Cake Flavored with Cudrania Tricuspidata and Making Process Thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| KR20130108295A KR20150029302A (en) | 2013-09-10 | 2013-09-10 | Korean Rice Cake Flavored with Cudrania Tricuspidata and Making Process Thereof |
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| KR20150029302A true KR20150029302A (en) | 2015-03-18 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200021161A (en) | 2018-08-20 | 2020-02-28 | 가톨릭대학교 산학협력단 | Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor |
| KR20200024077A (en) * | 2019-07-03 | 2020-03-06 | 박정훈 | Manufacturing Method Of Functional Broth Utilizing Cudrania Tricuspidata Extract |
| KR20200034199A (en) | 2018-09-21 | 2020-03-31 | 화순심은영농조합법인 | Composition for Ddeok Comprising Ggujibbong & Manufacturing Method The Same |
| KR20210046289A (en) | 2019-10-18 | 2021-04-28 | 화순심은영농조합법인 | Composition for Ddeok Comprising Taro, Lotus, Ggujibbong & Manufacturing Method The Same |
-
2013
- 2013-09-10 KR KR20130108295A patent/KR20150029302A/en active Search and Examination
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200021161A (en) | 2018-08-20 | 2020-02-28 | 가톨릭대학교 산학협력단 | Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor |
| KR20200034199A (en) | 2018-09-21 | 2020-03-31 | 화순심은영농조합법인 | Composition for Ddeok Comprising Ggujibbong & Manufacturing Method The Same |
| KR20200024077A (en) * | 2019-07-03 | 2020-03-06 | 박정훈 | Manufacturing Method Of Functional Broth Utilizing Cudrania Tricuspidata Extract |
| KR20210046289A (en) | 2019-10-18 | 2021-04-28 | 화순심은영농조합법인 | Composition for Ddeok Comprising Taro, Lotus, Ggujibbong & Manufacturing Method The Same |
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